Baked pasta with tomato sauce
Yield: 4 Servings
Ingredients:
- 1 cn 28oz tomatoes in juice
- 3/4 ts Italian seasoning
- 1 ts Salt
- 1/2 ts Pepper
- 12 oz Spaghetti
- 10 oz Frozen mixed vegetables
- 15 oz Ricotta cheese
- 1/2 c Milk
- 3 lg Eggs
- 1/4 c Parm cheese Heat oven to 375. Grease 13x9x2 baking dish. Empty can of tomatoes into medium saucepan. Stir in italian seasoning
- 1/2 t salt and 1/4 t pepper. Bring to a boil
Instructions:
stirring and breaking up matoes with a wooden spoon. Reduce heat and simmer 25 min stirring occasionally or til desired thickness. While sauce cooks bring a large pot of lightly salted wter to a boil. Add spaghetti and cook according to package directions adding frozen veggies to pot for last 5 min of cooking time. Drain well. Meanwhile mix ricotta milk eggs remaining salt and pepper in a large bowl. Add spaghetti with vegetables and mix well. Transfer to prepared dish and smooth top. Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato sauce.
